Coffee-almond tortoni

Yield: 8 Servings

Measure Ingredient
1 cup Whipping cream
½ cup Sugar -- divided
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
2 \N Egg whites
¼ cup Almonds; finely chopped --
\N \N Toasted
¼ cup Flaked coconut -- toasted
1 teaspoon Instant coffee granules

Combine whipping cream, ¼ cup sugar, and flavorings in a medium mixing bowl; beat at high speed until soft peaks form. Beat egg whites (at room temperature) at high speed of electric mixer just until foamy. Gradually add remaining ¼ cup sugar, 1 Tbl at a time, beating until soft peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut; spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee granules into remaining half of tortoni mixture; spoon over whipped cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

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From: Date: File

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